Apple Cinnamon French Toast

I you have never tried Kings Hawaiian bread for your french toast, you are truly missing out. This bread makes fabulous french toast because it is already sweet! I have made 2 recipes for french toast using this bread and both are amazing. I really like the french toast bakes vs. traditional french toast b/c there are more options with the bake and it's a lot easier that dipping and flipping! Plus, this is a perfect fall treat because of the apples!

This recipe come directly from the Kings Hawaiian Website:
http://www.kingshawaiian.com/recipes/ft/appcinn.htm

1/2 loaf Kings Hawaiian Sweet Bread (16 oz) cut into 1-inch pieces
4 eggs, slightly beaten
1 & 1/2 c milk
1/2 c sugar, divided
2 t cinnamon
1 lg apple, peeled, cored, and thinly sliced
2 T butter/margarine



Makes 8 Servings

Re-Enlistment

Here is a picture of my husband SSG Rich Vos on Friday September 22 at his re-enlistment ceremony. Rich is in the Army and re-enlisted for another 6 years making it a total of 12 years he'll be in. I am very proud of him!

The photos are taken in Baghdad on Saddam's old parade grounds beneath the crossed swords.


HOOAH!

Eggplant Lasagna

Well, lasagna doesn't exactly always take the best pictures, but I assure you it's delicious!!!

I'd never actually had eggplant before tonite, but always wanted to try it (basically b/c it is pretty!). I was very impressed with this dish and liked it very much. A definite make again!

Eggplant Lasagna:

6 lasagna noodles (I used whole wheat)
3 c chopped, peeled eggplant
1 medium green bell pepper, diced (about 1 c)
1 lg onion, chopped (about 1 c)
1/4 c fresh basil or 1 T plus 1 t dried, crumbled
3 medium cloves garlic, minced, or 1 & 1/2 t bottled minced garlic
2 8 oz no-salt-added tomato sauce
2 t low sodium Worcestershire sauce
1/8 t salt
1/4 t fennel seeds (optional)
1 c fat free cottage cheese
1 c part skim mozzarella chz, shredded
2 T shredded or grated parmesan chz

Preheat oven to 350F. Spray 12x8x2-inch glass baking dish w/ vegetable oil spray.

In a large stockpot, cook noodles using package directions, omitting salt and oil.

Meanwhile, heat a large nonstick skillet over medium-high heat. Remove skillet from heat and spray with vegetable oil. Cook eggplant, bell pepper, onion, basil, and garlic for 10 minutes, or until eggplant is tender, stirring occasionally; reduce heat to medium if mixture sticks to skillet.

Add tomato sauce, Worcestershire sauce, salt, and fennel. Bring to a boil; reduce heat, and simmer, uncovered, for 15 minutes, or until sauce has slightly thickened and bell pepper is tender. Remove from heat.

To assemble, lay 2 noodles lengthwise in baking dish. Spread a scant 1 c eggplant mixture over noodles. Spoon half the cottage chz over sauce; spread evenly. Sprinkle w/ 1/4 c mozzarella. Repeat layers twice, ending with remaining 1/2 c mozzrella. Tuck in ends of noodles if overhanging; cover w/ aluminum foil.

Bake for 30 min. Remove from oven, discard foil.

Sprinkle lasagna w/ parmesan; let stand for 5-10 min to allow chz to melt and to make slicing easier.

Calories: 214
Protein: 15g
Carbs: 30 g
Fat: 4g
Fiber: 4g

ENjoy!

Happy First Day of Autumn!

Though it is officially not for another 2.5 hours, I want to be the first to wish all a Happy Autumn!

I love Autumn, Fall, whatever you may call it! The crisp days the smell in the air of leaves and freshness. I love the colors and the produce! Squash! I love it! Pumpkin and butternut squash are two of my favorites followed by acorn. I think I love them all. Not to mention the APPLES! If you've never been to an apple orchard, do it this year! The delicious varieties of apples along with pumpkins and cider make a great weekend getaway!

Make sure you checkout my posts from October 2005. I have some great decorations on there such as chiffon ghosts and a scary fence. Both of which are super easy to do and make a great decoration and conversational piece. I also have some great recipes such as pumpkin cupcakes as well as others.

So, here is to Autumn! Welcome Back!!!

Here is one of my favorite fall recipes! So yummy!

Butternut Squash Soup

4 slices bacon
3 lbs (2 small) butternut squash
3 T unsalted butter
2 lg onions, couarsly chopped
2 small carrots, halved lengthwise and thinly sliced
2 small celery stalks, thinly sliced
2 garlic cloves, minced
3/4 t salt, or more to taste
3 & 3/4 c low sodium/fat free chx broth
2 T thinly slivered fresh sage OR 2 t dried
1/4 t freshly ground pepper

Cook the bacon over medium-low heat, stirring occasionally, until golden brown and crisp. Using a slotted spoon, transfer the bacon to paper towels to drain (I use a george foreman for this!), then crumble and set aside. Pour off and discard the fat from the pot and set the pot aside.

Meanwhile, cut the butternut squash in half lengthwise and scrape out the seeds. Cut each half lengthwise in half again and, using a sharp paring knife, peel the squash. Cut the squash into 3/4 inch chunks

Melt the butter in the pot (a large heavy pot) over medium heat. Add the onions, carrots, celery, garlic, and 1/4 t salt and cook, stirring, until the onions are translucent, 10-12 min. Add the squash and stock and bring to a simmer. Partially cover and simmer, sitrring occasionally, until the squash is very tender, about 15 minutes.

In batches, puree the soup in a blender until smooth and return to the pot. Stir in the sage, and season with the remaining 1/2 t salt and pepper. Reheat over medium heat, stirring occasionally , until hot. Ladle into bowls and sprinkle some of the crumbled bacon in the center of each serving.

Serves 8.

Picture to follow.

Orange-Blueberry Angel Food Cake

This is a delicious cake with a little tang to it! So yummy!

1 1/2 c egg whites (10-12 large)
1 1/2 c sifted powdered sugar
1 c sifted cake flour or sifted all-purpose flour
1 t vanilla
1 1/2 t cream of tartar
1 c granulated sugar (or substitute Splenda baking sugar just make sure to read the equivalency directions)
1 1/2 c freeze dried blueberries (I used the little "wild" blueberries in the frozen food section)
1 T finely shredded orange peel
1 C sifted powdered sugar
3-5 t frozen orange juice concentrate thawed (I didn't have this, just regular OJ and it tasted fine!)

~Directions~

In a very large mixing bowl allow egg whites to stand at room temperature for 30 minutes. Meanwhile, sift the 1 1/2 c powdered sugar and the flour together 3 times. Set aside.

Add cream of tartar and vanilla to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add granulated sugar, about 2 T at a time, beathing until stiff peaks form (tips stand straight).

Sift 1/4 of the powdered sugar mixture over beaten egg whites; fold in gently. Repeat, folding in the remaining powdered sugar mixture by fourths. Gently old in freeze-dried blueberries and orange peel. Pour into an ungreased 10-nich tube pan. Gently cut through batter to remove air pockets.

Bake cake on the lowest rack in a 350F oven for 40-45 min or until top springs back when lightly touched. Immediately invert cake in pan; cool completely in pan. Loosen cake from pan; remove cake.

In a small bowl combine the 1 c powdered sugar and 3 t of the OJ concentrate. Stir in enough of the remaining OJ, 1 t at a time, to reach drizzling consistency. Drizzle over cooled cake.

You will LOVE this cake and want to eat more than just one piece! and at only 208 c and 0g fat per serving (makes 12 servings) you can!!

YUM!

Chicken Tetrazzini

This delicious and creamy comfort-food is great for a chilly night, or really any night! The recipe has been modified for a more healthful approach, so don't be scared to try it only 394 calories per serving (makes 4 servings).

6 oz dried spaghetti (I use whole wheat spaghetti)
1 1/2 c sliced fresh mushrooms
3/4 c chopped red or green sweet pepper
1/2 c cold water
1/4 c flour
1 12-oz can (1 1/2c) evaporated low fat milk
1 t instant chicken bouillon granules
1/4 t black pepper
1/8 t salt
1 c chopped cooked chicken or turkey (5 oz)
1/4 c finely shredded Parmesan cheese (1 oz)
2 T dry sherry or milk
1 T sliced almonds

~Directions~

Cook the spaghetti according to package directions, except omit the cooking oil and lightly salt the water. drain well.

Meanwhile, in a large covered saucepan cook the mushrooms and sweet pepper in a small amount of boiling water until tender. Drain well, return to saucepan.

In a screw top jar combine 1/2 c cold water and flour; cover and shake well. Stir into the veggie mixture in the saucepan. Stir in the evaporated milk, bouillon granules, black pepper, and salt. Cook and stir until thickened and bubbly. Stir in the cooked spaghetti, chx, parmesan cheese and dry sherry/milk.

Lightly coat a 2-qt square baking dish with nonstick cooking spray. Spoon spaghetti mixture into dish. Sprinkle with almonds. Bake, uncovere, ina 400F oven about 10 min or until heated through and nuts are lightly toasted.

Serve with a tossed salad and low cal dressing! ENJOY!!!

Self Diet

Well, I've started the Self Reach Your Goal Diet. I've chosen the Lose 8 lbs in a month with a little sculpting sexy muscles thrown in there as well. It's a great program. If you haven't seen it, go to Self.Com and check it out. I sound like a promotional video right now! Anyway, last night I had a great salad that I just had to share!

Three Pepper Salad

1 yellow pepper chopped
1 red pepper chopped
1 green pepper chopped
2 T parsley chopped
1 T chopped red onion
1 1/2 t olive oil
splash of balsamic vinegar

mix a half each red, green and yellow bell pepper, chopped, tossed with chopped parsley, chopped red onion, olive oil and balsamic vinegar! So easy to make and delicious and nutritous!

My only suggestion is to leave out at least half of the parsley, for me, it was a little over powering! YUM! It also has an amazing aroma and is very pretty with all the different colors!

Vacation

Well, the husband came home from Iraq for 2 weeks and we had a great time. We vacationed in the Virgin Islands and then just hung around good ole' NKY! He's back in Iraq now not to be seen for another 6-10 months!

Chocolate Cake

Not only is this a perfect opportunity to share a GREAT chocolate cake recipe, I can also show off my birthday present from my sister, Pam. It's from thecakepanlady.com and it's so cute! I love it!!!

Enjoy!

HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake

http://www.hersheys.com/recipes/recipes/print-recipe.asp?psize=35&id=184

Ingredients:
. 2 cups sugar
. 1-3/4 cups all-purpose flour
. 3/4 cup HERSHEY'S Cocoa
. 1-1/2 teaspoons baking powder
. 1-1/2 teaspoons baking soda
. 1 teaspoon salt
. 2 eggs
. 1 cup milk
. 1/2 cup vegetable oil
. 2 teaspoons vanilla extract
. 1 cup boiling water

Directions:
1. Heat oven to 350F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with Buttercream or any frosting you prefer.

VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350 F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.


Buttercream Frosting:

1 cup butter or margarine, softened
3 cups powdered sugar
1/2 teaspoon vanilla

1 . Beat butter and powdered sugar in medium bowl on medium speed until smooth. Gradually beat in vanilla until smooth and spreadable

My Avatar

So, I have created my "avatar" not exactly sure what that is.. but it was fun making me!




and of course, what avatar wife is complete without her avatar husband!

Birthday Celebration

Happy 25th Birthday Kari!

What better than a home-made birthday cake with UDF ice cream to start a new year?! It's even better with it's kind of okay to eat!!

This cake seems to bake really fast, so make sure to watch it so it doesn't overcook! Don't forget to add a little flair to your birthday celebration, even if you are celebrating in a restaurant! Bring a bday table cloth and Target has some super fun square bday cake plates!


CHOCOLATE-BANANA CAKE WITH WALNUTS
Healthy bonus: 1/2 serving of fruit per slice, potassium from bananas, iron from walnuts
Makes 16 servings.
1 cup whole-wheat flour
1 cup unbleached all-purpose flour
3/4 cup Splenda Sugar Blend for Baking
1/2 cup unsweetened cocoa powder
2 tsp baking soda
4 large overly ripe bananas, mashed
1/2 cup plain lowfat yogurt
2 egg whites
2 tsp vanilla extract
3/4 cup walnuts, chopped
Vegetable-oil cooking spray
Frosting
1 cup lowfat milk
3/4 cup Splenda Sugar Blend for Baking
1/2 cup unsweetened cocoa powder
1/4 cup cornstarch
1 tbsp butter
2 tsp vanilla extract

Preheat oven to 350°F. Combine flours, Splenda, cocoa, and baking soda. Add bananas, yogurt, egg whites, vanilla, and 1/2 cup walnuts. Stir. Coat a 9" x 13" cake pan with cooking spray. Pour batter into pan, spreading evenly. Bake about 35 minutes. Cool.

Raise oven to 375°F. Toast remaining 1/4 cup walnuts 6 minutes. To make frosting, pour 1/4 cup milk into a medium saucepan over medium heat. Stir in Splenda, cocoa, and cornstarch. Slowly add remaining 3/4 cup milk and bring to a low boil, stirring continuously until thick. Remove from heat and stir in butter and vanilla. Cool and spread over cake. Sprinkle walnuts over cake.

Seasons Restaurant at the Nemacolin Woodlands Resort & Spa, Farmington, PA
Nutritional analysis per serving: 203 calories, 5.4 g fat (1.3 g saturated fat), 26.1 g carbohydrates, 5.9 g protein, 3.8 g fiber

Recipe from Self.com and Self Dishes Spring 2006

Ginger-Lemon Tea

If you are a tea fanatic like I am, you are always looking for new teas to try. This is so easy to make and is delicious, not to mention the awesome aroma!

Ginger-Lemon Tea

6 c water
4 t sugar
1 (1-in) piece of fresh ginger, thinly sliced
8 lemon peel strips (2.5X1in)
8 green tea bags
*Lemon slices (*optional)

In a large saucepan combine the water, sugar, ginger, and lemon peel strips. Bring to a boil; reduce heat, simmer, uncovered for 10 min. remove ginger and lemon strips with a slotted spoon and discard.

Place tea bags in a teapot; immediately add simmering water mixture. Cover and let stand 3 to 5 min. remove tea bags and discard. Serve immediately in mugs. Garnish with lemon slice.

Very refreshing on a summer evening!

Double Chocolate Brownies

This may be the most perfect Brownie recipe ever! It is incredibly easy, quick, and melt-in-your mouth good!

Non stick cooking spray
1/4 c butter/margarine
2/3 c sugar
1/2 c cold water
1 t vanilla
1 c flour
1/4 c unsweetened cocoa powder
1 t baking powder
1/4 c mini semisweet chocolate pieces
2 t sifted powdered sugar

1 - lightly coat the bottom of a 9X9X2 baking pan w/nonstick cooking spray being careful NOT to coat the sides of the pan

2 - In a medium saucepan, melt butter; remove from heat. Stir in sugar,water, vanilla. Stir in flour, cocoa powder, and baking powder until combined. Stir in chocolate pieces. Pour batter into prepared pan.

3 - Bake in a 350 oven for 15-18 min until a wooden toothpick inserted near the center comes out clean. Cool on a wire rack. removed from pan. cut into 16 bars, sprinkle w/ powdered sugar!

ENJOY!

Low in fat and Cal: 103 cal & 4 g fat per piece!!!

SO GOOD!!!

Vegetable Lasagna!

This is a super fast, easy recipe that is sure to be a crowd pleaser! Not to mention that it only has 251 cal per serving and 9 g fat!

I would definitely make this again!

From "the woman" : "very tasty and not too chewy like some lasagnas"
The woman will be taking over as "taste-tester" until the husband returns from Iraq!

The recipe:
Vegetable Lasagna!

6 dried lasagna noodles (I use whole wheat! Gotta look out for the heart! Whole grains!)
2 & 1/2 cups zucchine and/or yellow summer squash halved lengthwise and sliced (2 medium)
2 cups fresh sliced mushrooms
1/3 cup chopped onion (1 small)
2 t EVOO
1 c light (or skim) ricotta cheese
3 T finely shredded Parmesan chz (1 oz)
1/4 t black pepper
2 C purchased pasta sauce (I use Ragu Garden Primavera .. so good and has LOADS of veggies!)
1/2 c chopped, seeded tomato (1 medium)

1 - cook noodles according to package directions; drain and rise with cold water. drain well.

2 - In a large non-stick skillet cook and stir squash, mushrooms, and onion in hot oil over medium-high heat about 5 min or until tender; remove from heat and set aside. In a small bowl combine ricotta cheese, Parmesan Cheese, and pepper.

3- To assemble, place 3 lasagna noodles in bottom of a 2 - quart rectangular baking dish, trimming to fit as necessary. Spoon half of the ricotta chz mixture over the noodles. Top w/half of the veggie mix, half of the sauce, and half of the mozzarella chz. Layer w/ remaining noodles, ricotta chz mix, veggie mix, and sauce.

4- Bake, uncovered in a 375 oven for 30 min. Sprinkle with tomato and the remaining mozzarella chz. Bake 5 more or until heated through. Let stand 10 min before serving.

Serve w/ a yummy side salad and brownies!

Delicious Stuffed Pepper Recipe

This is such a nutritious, filling alternative to the traditional stuffed pepper.

1 &1/4 c fat-free reduced sodium chx broth
1 c couscous
1 T olive oil
1 medium onion
3 cloves garlic, minced
2 c fresh spinach
1 c canned corn, drained
1 c canned diced tomatoes
1 c grated lowfat/nonfat mozzerella chz
4 red/yellow/green peppers cored, stemmed, and seeded
4 tsp grated parmesan

Heat oven to 350. Coat a baking dish with cooking spray. heat chx both in a small saucepan until poinlin; add couscous, cover and remove from heat. let stand 10 min; fluff with a ford and set aside.

warm oil in a large pan over medium heat; saute onion and garlic until translucent, 5 to 10 min. add spinach and saute until wilted. add corn and tomatoes (with juices) and cook for 5 min. remove from heat, drain and transfer to a bowl.

stir in couscous and mozzarella; season w/ salt and pepper. place peppers upright in baking dish and fill with stuffing, then top with parmesan.

bake 20 min (including pepper tops). serve warm

383 calories

Serve with northern beans!

ENJOY!

My New Favorite Pizza

This is so very yummy! And, it's low in calories but very high in yumminess!

1 flat pita bread (not the pita pockets)
Sauce (I use Ragu Garden Primavera b/c it's got big chunks of veggies)
additional toppings (I used fresh mushrooms)
part-skim mozzerella cheese (for an added bang, i usually put a little bit of cheddar on it too)

Preheat oven to 375. Place pita bread directly on the rack in the oven. Bake for about 3-5 min - until desired crispiness. Removed from oven add sauce (I like mine w/ a lot of sauce), additional toppings, and cheese. Return to oven until cheese is melted!

Enjoy! I know this is so very simple, but the pita makes this unique. Not to mention that they are "personal" size, so if someone is on a diet they can be as healthful as they like and others don't have to "suffer" their dieting!

Rigatoni Bake

A very quick, yummy, and aromatic recipe!

2 c uncooked rigatoni pasta
1 lb lean ground beef**
1 medium onion, chopped
1 small green bell pepper, chopped
2 garlic cloves, minced
28-oz can of crushed tomatoes, undrained
1/2 tsp dried dill weed (optional)
1/2 c shredded mozzarella cheese**

heat oven to 375. spray casserole dish w/non-stick cooking spray. in a large saucepan, cook rigatoni to desired doneness. Drain; return to saucepan.

In large skillet, cook ground beef, onion, bell pepper, and garlic until beef is browned and thoroughly cooked, stirring frequently. Drain.

Add ground beef mixture, tomatoes, and dill to cooked rigatoni; mix well. Pour into sprayed casserole dishh. Cover

Bake at 375 for 30 min. Uncover; sprinkle w/cheese. Bake uncovered for an additional 5 min or until cheese is melted.

Serving size: 1 & 1/2 cup

** to make this recipe lower in fat/caloris substitute lean 99% fat free turkey for ground beef and part-skim low fat mozzerella cheese for the regular cheese.

Easter Treats

Well, the bunny cake didn't turn out so well, but what can you do?

Cupcakes were easy and cute to make! Just an extra drop of icing and some marshmallow ears!

An Easter Tradition

This cake is so yummy and so easy! It is an Easter tradition in our house.

Carrot Cake w/ Toasted pecan cream cheese frosting

3 sticks, plus 1 tablespoon unsalted butter
2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
4 large eggs
1 teaspoon pure vanilla extract
3 cups grated carrots
1 cup chopped toasted pecans **be careful not to over toast**
Pecan Cream Cheese Icing:
8 ounces cream cheese
1 stick unsalted butter
1 (1-pound) box confectioners' sugar
1 teaspoon pure vanilla extract
1 cup chopped toasted pecans


Preheat the oven to 350 degrees F.
Butter 3 (9-inch) cake pans with 1 tablespoon of the butter and set aside. In a large bowl, cream the butter with an electric mixer. Add the sugar, and beat. In a medium bowl or on a piece of parchment, combine the flour, baking soda, cinnamon, and salt, and mix well.

Add the dry ingredients, alternating with the eggs, beating well after the addition of each. Add the vanilla extract and mix. Add the carrots and beat on medium speed until well incorporated, about 2 minutes. Fold in the nuts. Divide between the 3 cake pans and bake until set and a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Remove from the oven and let rest in the cake pans for 10 minutes. Invert onto wire racks, remove from the pans, and let cool.

For the Frosting: In a large bowl, cream together the cream cheese and butter until light and fluffy. Add the sugar gradually, beating constantly. Add the vanilla and pecans.

When the cake is cool, place 1 cake layer on a cake plate or stand. Spread the top with cream cheese frosting and top with a second and third cake layer, spreading the icing between each layer. Spread the icing around the sides of the cake and let harden slightly before serving. To serve, cut into wedges.

Blueberry French Toast Bake

I made this for an office "food day". It went over very well and is super yummy! Try with blackberry or blueberry syrup!
You can make it the night before and throw it in the oven as you are getting dressed! So easy!

Seriously.. this recipe has 3 of my favorite things: breakfast, blueberries, and french toast.

1/2 cup all-purpose flour
1 1/2 cups milk
1 tablespoon sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
6 eggs
10 slices French bread, 1 inch thick, cut into 1-inch cubes
1 package (3 ounces) cream cheese, cut into 1/2-inch cubes
1 cup fresh or frozen (thawed) blueberries
1/2 cup chopped nuts (I used walnuts, but I think pecans would have been better!)
Powdered sugar, if desired
Blueberry or maple syrup, if desired


1. Generously grease 2 1/2-quart casserole or rectangular baking dish, 13x9x2 inches. Beat flour, milk, sugar, vanilla, salt and eggs in large bowl with hand beater until smooth. Stir in bread cubes until coated.
2. Pour bread mixture into casserole. Top evenly with cream cheese, blueberries and nuts. (make sure you spread the cream cheese out - don't leave it in the cubes!) Cover and refrigerate at least 1 hour but no longer than 24 hours.
3. Heat oven to 400°F. Uncover and bake 20 to 25 minutes or until golden brown. Sprinkle with powdered sugar. Serve with syrup.